I mean, can it get better than donuts? In my book, a good donut is gold and harder to come by than you’d expect. I hail from New England, a place that produces some of the best donuts in the country, (have you heard of apple cider donuts or The Holy Donut in Portland, Maine?) so I’ve gotten really picky with these occasional treats.

There was a time, where I’d only eat donuts that I found in the dumpster behind my favorite bakery in my hometown of Nantucket. They were always perfectly preserved and untouched in a giant trash bag with many other donut friends, and almost always made that day. It was pure bliss.. just in a dumpster.

These donuts have never seen the dumpster, but they’re just as delicious and wonderful and the ones I used dive for. I used yogurt to give them a little moisture, and it really adds a nice cakey texture. Make sure you don’t over bake these as they will dry out fast.

Ingredients

Donuts

1 cup unbleached flour
1/2 cup raw sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons full fat yogurt
3 tablespoons extra virgin olive oil
2 tablespoons whole milk + 1/4 teaspoon fresh lemon juice OR 2 tablespoons buttermilk, if you have some.

Frosting

1 cup semi sweet chocolate chips
1/4 teaspoon cinnamon
1/4 teaspoon cardamom powder
A pinch of salt
2 tbs potato starch, thicken (optional)

Method

Heat oven to 375 Fahrenheit degrees. Grease doughnut pan with olive oil. Combine milk and lemon juice and let sit for 5 minutes. Whisk together the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine olive oil, eggs, and milk (and lemon juice) mixture. Create a well in the center of the dry ingredient mix then add the wet, folding with a spatula until well incorporated. Using a spoon or piping bag, carefully distribute batter into doughnut pan. Bake donuts at 375 degrees for 10 minutes or until donuts are light and springy. Remove from oven and let the donuts cool for at least 15 minutes before placing them on cooling rack or other surface.

While donuts are cooling, melt your chocolate in the microwave or bain marie. Add spices, salt and starch and stir until chocolate is completely smooth.

Dip donut tops into chocolate and place on cooling rack or plate. This is when you’ll want to add your edible flowers or topping of choice. Let glaze set for 15-20 minutes before serving.

Makes 6 donuts.

Recipe adapted from A Beautiful Plate.